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A quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish.

Ingredients

4

boneless skinless chicken breasts

1/4

cup all-purpose flour

1/4

teaspoon salt

1/4

teaspoon white pepper

2

tablespoons vegetable oil

1/2

cup chicken broth

2

teaspoons Worcestershire sauce

1/4

teaspoon dried marjoram leaves

2

tablespoons fresh lemon juice

1/4

cup chopped fresh parsley

Steps

1Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.

2In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.

3Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

1Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.

2In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.

3Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

Expert Tips

Often paired with veal, piccata-style lemon-pepper sauce has a bright fresh flavor that works well with chicken, too. Stirring the parsley into the sauce just before serving keeps the herb's color and taste vibrant.

Marjoram tastes a little like oregano. If you don't have it, you can substitute dried oregano, thyme or sage leaves.